Kraft: Hearty Meatball Spinach Soup

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cariangel

Prep Time

0
min.

Total Time

45
min.

Servings

What You Need

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1/2 lb. lean ground beef
1 cup chopped onion, divided
3 cloves garlic, minced, divided
2 tsp. dried oregano leaves, divided
20 PREMIUM Saltine Crackers, finely crushed
1 egg, lightly beaten
1 Tbsp. vegetable oil
2 cans (14 oz. each) reduced sodium beef broth
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

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COMBINE meat, 1/4 cup of the onion, 1/3 of the garlic, 1/2 tsp. of the oregano in large bowl. Add cracker crumbs and egg; mix well. Shape into 1-inch balls; set aside.
COOK and stir remaining 3/4 cup onion and remaining garlic in hot oil in Dutch oven or large saucepan on medium-high heat 3 to 5 minutes or until onion is tender. Add broth, tomatoes with their liquid, spinach and the remaining oregano; bring to boil. Add meatballs. Reduce heat to low; cover. Simmer 20 to 25 minutes or until meatballs are cooked through.
SERVE with additional PREMIUM Saltine Crackers.

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Notes

SUBSTITUTIONS: PROGERESSO Italian Seasoning instead of crackers (add other seasonings to meatballs). Chopped cabbage, peas, and potatoes instead of spinach. Brown meatballs before boiling.

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